Slow-Cooker Orange Chicken – A Hockey Family Food Favourite

PublishedNovember 1, 2013

Work-life balance. It’s not easy to put food on the table and hockey skates on kids’ feet without spilling my wine, but I’ve think I’ve got it down now – not the days the wine store is closed mind you, but most days. There are so many evenings in this hockey mom’s life when I have to serve dinner at the speed of light which is generally not a problem for my full time cook. Except I don’t have a full time cook so am always on the look out for dinner recipes that are fast, easy and edible and do not involve an easily memorized phone number.

My slow-cooker is one of my BFFs, but she does occasionally let me down. I quickly realized that the idea of crock-pot cooking is far more tantalizing than the food it renders. But I am about to share a hockey family slow-cooker favourite. I’m not sure who to credit for this one except that I know I got it from my mom about ten years ago – about two years into my hockey momdom. I love this recipe for two reasons: 1. It does not require the meat to be browned first which apparently is a big slow-cooker no-no; and 2. It’s one of the few slow-cooker experiments I’ve undertaken that my family likes (and therefore will actually consume it). I have a standard rule in my house that if a new recipe gets a thumbs-up from 3/5 of my family (dogs, fish and hamster are not eligible voters), it’s worth repeating. If it gets a 5/5, it’s a keeper. This one’s a keeper!

Slow-Cooker Orange Chicken

8-10 boneless, skinless, chicken thighs, cut into chunks.

3 tablespoons flour

1 teaspoon Chinese 5-spice powder

1/3 cup orange marmalade

1/3 cup barbeque sauce (try not to use a smoky kind)

2 tablespoons low-sodium soya sauce

1/2 teaspoon Asian chili paste

1/2 teaspoon sesame oil

1 teaspoon minced gingerroot

1 clove garlic, minced

Green onions, chopped for garnish

Sesame seeds, toasted (optional) for garnish

Mix the chicken with the flour and 5-spice right in your slow cooker. Combine the marmalade, barbeque sauce, soya sauce, chili paste, sesame oil, ginger and garlic and pour over the chicken. Stir it up, little darlin’, stir it up until all the chicken is covered. Cook on high for 3-4 hours. But here is my secret slow-cooker showstopper timesaver: I put the flour-and-spice-covered chicken in the removable cooking pot and prep the sauce in a measuring cup the night before. I mix it up in the morning and pop it back in the frig. Then I ask one of my kids to put it in the slow cooker when they get home from school. This may involve a reminder note on the front door, a text at 3:00pm, a phone call home at 3:00PM or all three, depending on the teenager. Luckily my oldest ones are home from high school around 3:00PM and are accepting of this massive responsibility thereby making dinner servable anytime between 6:00-7:00PM. If your kids are unreliable and you consider cooking this on low for 6-8 hours like some slow-cooker recipes suggest (or 10 hours because you leave at 730AM and are not home before 5:00PM), this recipe will be overcooked and dry and not fit for human consumption (but the dogs will still love it).

Serve the chicken over rice with a side of steamed broccoli or green beans (I have a microwave steamer so I can prep this in advance too). This meal is on my table at least twice a month during hockey season. My son even takes the leftovers to school for lunch. Yes, he does. And he’s a teenager.

If you have any hockey family friendly recipes, I’d love to try them out 🙂

Thanks – I hope it works out for you. Yes, I certainly plan to share a few more recipes. I love to cook but sadly the foodie in my often gives way to meal preparation that takes into account work and hockey schedules.